from the urls-we-dig-up dept

Maybe you like Caesar salads or the supposed health benefits of drinking raw eggs (a la Rocky Balboa), and you already know about the risks of Salmonella. Well, there's some good news for you: you might be able to get some pasteurized eggs that are virtually indistinguishable from conventional raw eggs. While previous pasteurization methods made eggs a bit thicker in texture, food scientists have been working on fixing that. Here are just a few links on eating raw eggs, if that's your thing.

from the urls-we-dig-up dept

Modern civilization wouldn't be where it is today without the means to store food for long periods of time. Before refrigerators, food spoilage was a daily concern for just about everyone. Now, we can keep leftovers in a fridge for far too long -- and forget about it until some really furry mold is obviously thriving. Here are just a few links on keeping food from going bad.